For many years we cooked a Christmas Eve spread for around 25 family members. Since we have only our own palates to please this year, we decided to make the holidays festive by beginning a marathon of cooking dishes often associated with good times and holiday cheer, at least in Mexican and Latinx households. We're talking about tamales and moles (MOH-lays, in case you were wondering how to pronounce it). This will be the beginning of a series with recipes for our versions of the seven classic moles of Oaxaca and some ways to serve them. Why Oaxaca? Mexico has a rich variety of regional cuisines, but we think of Oaxaca as the mother kitchen for them all. The Isthmus of Tehuantepec was the spice...Read More